Instructions

Cook the rice using the package directions. Stir in 2 tablespoons butter and season with salt and pepper. Cover to keep warm. Cook the whipping cream in a saucepan until reduced by one-third; stir in the sour cream. Cover to keep warm. Plump the oysters in the liquor and drain.

Saute the shrimp in 1/4 cup butter in a skillet. Add the crawfish tails, tomato and Cajun spice and cook for 2 minutes. Stir in the cream mixture, scallions, scallops and oysters. Simmer for 2 minutes. Taste and adjust the seasonings. Ladle over the rice in bowls or in the center of a rice mold.